Chicken Ginger Pot

Derf's Note:

Chicken and veggies kicked up with ginger. Delicious served over plain brown rice.

• Total Time: 22 mins
• Prep Time: 10 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• 2 teaspoons cooking oil (I use olive oil)
• ¾ lb chicken breast , boneless, skinless, cut into bite sized pieces
• 1 cup carrot , thinly sliced
• 1 cup mushroom , thinly sliced
• 8 ounces sliced bamboo shoots , 1 can drained (or shoe string type)
• ½ cup snow peas , sliced in half
• ½ cup pea shoots (optional)
• ¼ cup chicken broth
• ¼ cup rice vinegar
• 2 tablespoons soy sauce
• 2 teaspoons sugar (I use Splenda)
• 1 tablespoon fresh gingerroot , grated
• 1 teaspoon sesame oil
• ½ teaspoon pepper , freshly ground
• 2 cups bok choy , chopped
• 1 cup sweet red pepper , chopped
• 2 tablespoons water
• 1 tablespoon cornstarch

Directions:

1. Heat cooking oil in a large saucepan (or wok), on medium high; add the chicken, cook uncovered 2 to 4 minutes, stirring occasionally until no longer pink.
2. Add next 12 ingredients; stir to mix, bring to a boil, reduce heat to medium, simmer gently partially covered for 2 to 4 minutes until carrot is almost tender crisp; do not overcook.
3. Add bok choy and sweet red pepper; stir and cook covered another 2 to 4 minutes, just until bok choy is limp and veggies are tender crisp.
4. Whisk cornstarch into cold water, in a small bowl; add to chicken mixture; heat and stir until simmering and thickened.
5. Serve over brown rice if desired.

Reviews

[yogiclarebear]

This was delicious. The seasoning/flavor was just right. Not overpowering, but tasty and light. I subbed celery for the bok choy, and snap peas for the snow peas.